PERES, C.; CATULO, L.; BRITO, D.; PINTADO, C. Lactobacillus pentosus DSM 16366 starter added to brine as freeze-dried and as culture in the nutritive media for Spanish style green olive production. Grasas y Aceites, [S. l.], v. 59, n. 3, p. 234–238, 2008. DOI: 10.3989/gya.2008.v59.i3.513. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/513. Acesso em: 25 apr. 2024.